While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

When life gives you lemons, make ceviche - June 28 is el Día Nacional del Cebiche, or National Ceviche Day!

Ceviche is a South and Central American dish that has swum into the mainstream in recent years. It’s made by marinating a firm fish in citric acid, typically from a lemon or lime. The acid essentially "cooks" the fish over time by chemical process.

Because there’s no actual cooking involved in preparing ceviche, it’s very important that fresh fish is used, and that it’s marinated for a couple of hours. Firm fish and shellfish like tuna, snapper and shrimp are best as they will hold up better than a flakier option.

Ceviche is a great way to cool down in the summer heat (no oven required!), and it’s relatively easy to make. Season it with cilantro, onion and chili and serve it with tortilla chips for an easy appetizer or simple supper.